Applesauce Snack Cake

No one is jonseing for spring more than I am. I was plucked from the Sydney winter and plopped right into the New York winter, so I am completely sick of the cold at this point. Spring may be just around the corner, but we had a mountain of snow dumped on us earlier in the week, so I’m still eating like I’m prepping for hibernation. Until I see the first rhubarb at the greenmarket, apples and warm spices are what I’m wanting.

I saw the America’s Test Kitchen crew make Applesauce Snack Cake on TV awhile back, and have been thinking about it ever since. No time like the present whip one up, I’d say. Their recipe contains a fair bit of butter, so it’s certainly not one of those low-cal applesauce cakes, but it’s moist and nicely spiced…perfect for snacking or, in my case, for desserting. A little sugar and spice mixture sprinkled over the top before baking makes every thing truly nice (“nice” taking the form of a crispy, crackly, sweet crust). I made half a recipe, which is the right amount for two people, and it fit nicely into a loaf pan.

-Bring dried apples and cider to simmer in small saucepan over medium heat; cook until liquid evaporates and mixture appears dry, about 15 minutes. Cool to room temperature.

-Whisk flour and baking soda in medium bowl to combine; set aside. In second medium bowl, whisk sugar, cinnamon, nutmeg, and cloves. Measure 2 tablespoons sugar-spice mixture into small bowl and set aside for topping.

-In food processor, process cooled dried-apple mixture and applesauce until smooth, 20 to 30 seconds, scraping sides of bowl as needed; set aside. Whisk egg and salt in large bowl to combine. Add sugar-spice mixture and whisk continuously until well combined and light colored, about 20 seconds. Add butter in three additions, whisking after each. Add applesauce mixture and vanilla and whisk to combine. Add flour mixture to wet ingredients; using rubber spatula, fold gently until just combined and evenly moistened.

-Cool on wire rack to room temperature, about 2 hours. Run knife along cake edges without parchment to release. Remove cake from pan by lifting parchment overhang and transfer to cutting board. Cut cake and serve.

This cake sounds delicious, warming, and moist. I love what the addition of applesauce does for the flavor and texture of any bread or cake. And when you call this a snack cake, you make me feel like I can eat as much as I want–because it’s just a snack 🙂

Ah so you ended up in New York – hi neighbor! (I’m heading to Watertown next week with my kids, we will wave to you from there!)
Yes, not light in sugar, but at least there is some dried apples in there to balance it a bit.

I came to look at your Lemon Custard Cup, but I got distracted by this cake. I’ve made this a few times, and I absolutely love it. So moist and apply and spicy. My husband says it’s like fall in a cake.

i’ve made this cake twice now and it is stellar! rave reviews from both family and friends. i fool myself into thinking it’s healthy because there is so much apple in it. my friends said it tastes like something their grandmother would have made them as a child. i agree. it’s homey, not too sweet and lovely with a dollop of fresh whipped creme. i can’t keep it around long enough to get tired of eating it.

I made this yesterday for company and I am making the second one for breakfast.
Served with Ben n Jerry`s vanilla ice cream what a dreamy
Treat.this morning I halved the sugar..1/3sugar/1/3splenda.
Love American test kitchen and your loaf pan idea gives me 2
Cakes. Thanks